Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Directions for: Salad Bouquet with Cucumber Vase and Roasted Tomatoes
Ingredients
Roasted Tomatoes2 plum tomatoes, cut into quarters
Olive oil
Salt and pepper
Vinaigrette2 Tbsp olive oil
1 Tbsp red wine vinegar
1 Tbsp tomato paste
1 tsp Dijon mustard
Salt and pepper
Salad6 Boston lettuce leaves, cleaned
6 leaf lettuce leaves, cleaned
1 cup mixed baby greens
Sprigs fresh dill
Sprigs fresh basil
Fresh chives
Broccoli or alfalfa sprouts
1 cucumber, sliced lengthwise, 1/4-inch thick
Directions
Roasted Tomatoes1. Place tomatoes in a small baking dish.
2. Drizzle with olive oil, salt and pepper and roast at 350F until softened and caramelized, about 45 minutes.
3. Cool.
Vinaigrette1. Place ingredients into a small bowl and whisk until smooth.
2. Taste and adjust seasoning as needed.
Salad1. Divide salad lettuces and baby greens into 2 piles, with the larger leaves on the bottom and the smaller ones in top.
2. Roll them into bundles and fold the ends up.
3. Secure with a finger and wrap a cucumber slice around the base to hold it together.
4. Secure with a large toothpick.
5. The bundle should be stable and able to stand on a plate with the cucumber acting as a vase holding the greens like a bouquet.
6. Stick herbs sprigs and some sprouts attractively into the bouquet and garnish the plate with roasted tomatoes and some vinaigrette.
See more: Salad, Valentine's Day, Vegetables, Roast, Tomatoes